Tomato Butternut Stew With Couscous
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 291.7
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 787.7 mg
- Total Carbs: 61.2 g
- Dietary Fiber: 9.3 g
- Protein: 10.5 g
View full nutritional breakdown of Tomato Butternut Stew With Couscous calories by ingredient
Introduction
A hearty, healthy and colourful blend of chunky butternut squash, tomatoes, garbanzo beans and an aromatic broth and served over couscous. A great way to warm up your winter! A hearty, healthy and colourful blend of chunky butternut squash, tomatoes, garbanzo beans and an aromatic broth and served over couscous. A great way to warm up your winter!Number of Servings: 7
Ingredients
-
2 lb whole butternut squash
1 cup chopped sweet onion
3 cloves garlic, minced
½ teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cumin, divided
1 ¾ cup vegetable stock
2 cups cooked chickpeas, rinsed and drained
1 19 oz can diced tomatoes, drained
1 ½ cups water
½ teaspoon kosher salt
1 ½ cups whole wheat couscous, uncooked
Directions
Peel and remove seeds from squash. Cut into 1-inch pieces; set aside.
Heat ¼ cup of water in a 6-quart saucepan over medium heat.
Add onion and cook, stirring occasionally, until soft, about 5 minutes.
Stir in garlic, paprika, cinnamon, nutmeg and ½ teaspoon cumin. Cook 1 minute more.
Add broth, squash, chickpeas, and tomatoes.
Bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer 25 minutes or until squash is tender.
Heat water to boiling in medium saucepan.
Stir in remaining cumin and salt; then stir in couscous.
Cover, remove from heat and let stand 5 minutes. Fluff with fork.
Serve stew over couscous in large shallow serving bowl.
7 servings (1-1/4 cups stew over 1/2 cup couscous each)
Number of Servings: 7
Recipe submitted by SparkPeople user JO_JO_BA.
Heat ¼ cup of water in a 6-quart saucepan over medium heat.
Add onion and cook, stirring occasionally, until soft, about 5 minutes.
Stir in garlic, paprika, cinnamon, nutmeg and ½ teaspoon cumin. Cook 1 minute more.
Add broth, squash, chickpeas, and tomatoes.
Bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer 25 minutes or until squash is tender.
Heat water to boiling in medium saucepan.
Stir in remaining cumin and salt; then stir in couscous.
Cover, remove from heat and let stand 5 minutes. Fluff with fork.
Serve stew over couscous in large shallow serving bowl.
7 servings (1-1/4 cups stew over 1/2 cup couscous each)
Number of Servings: 7
Recipe submitted by SparkPeople user JO_JO_BA.